Brussels sprouts and quinoa winter mix

Brussels sprouts and quinoa winter mix

  • Prep Time : 1hr
  • 6


  • 1 lb. Brussels sprouts, halved
  • 3 cups butternut squash, cubed
  • 3 cups fresh spinach
  • ⅔ cup dry quinoa
  • ½ cup pomegranate seeds
  • ½ cup chopped pecans
  • ¼ cup fresh orange juice
  • 2 Tbsp. Balsamic vinegar
  • 1 Tbsp. hemp seeds
  • ½ tsp. Salt
  • ½ tsp. Pepper


  • Heat oven to 375 F. Grease baking sheet with extra virgin olive oil or line with parchment paper, placing sprouts on one side and the squash on the other.
  • Bake for 25 minutes. Remove sprouts and place in a large bowl. Continue baking squash for 15 more minutes.
  • While vegetables are roasting, rinse quinoa in a small strainer. Heat a saucepan over medium heat. Cook quinoa for 2 minutes until lightly toasted. Add 1 1/3 cups water and turn heat to high. Once boiling, cover and cook for 15 minutes or until quinoa is fluffy.
  • In a small bowl whisk together orange juice, vinegar, hemp seeds, salt and pepper.
  • In the large bowl with the sprouts and squash, add the quinoa, spinach, pomegranate seeds and pecans, then mix in the dressing from the small bowl.

Nutritional Value

  • Calories
  • Proteins
  • Carbs
  • Sugar
  • Fats
Find out more about this Superfood Spotlight: Brussels sprouts.